Another staple on our holiday table is cranberry sauce. I love making my own but my sister likes the good old cranberry sauce from the can. I enjoy making my own because of the flavors and the versatility you have with it afterwards. Thanksgiving leftovers …
My absolute favorite mini potatoes are The Little Potato Company Potatoes! They are absolutely delicious and always super creamy inside. Not only are they so versatile they crisp up so nicely in the oven or air fryer. The best potatoes are little roasted potatoes and …
Another wonderful side dish to enjoy all year round and especially right now with the holidays in full swing!
Carrots have to be the most underrated vegetable and has to be one of my favorites!
If you don’t season carrots properly they can be super boring… I get it. Seasoning is required and these Roasted Maple Mustard Carrots are FULL of flavor!
Roasted Maple Mustard Carrots
- Sheet pan or casserole dish
- Small bowl
- Pastry Brush
- 2 Pounds Carrots Peeled & Sliced vertically
- 1 tsp Avocado oil spray
- Salt & Pepper to taste
- 2 TBSP Maple syrup
- 2 tsp Stone ground mustard
- 1 TBSP Dijon mustard
- 1 TBSP Minced garlic
- 1 TBSP Fresh parsley Chopped
- Flaky sea salt to taste
- Fresh black pepper to taste
- Preheat oven to 400 degrees
- Peel carrots and cut vertically
- Place carrots in or on a sheet pan or casserole dish
- Lightly spray carrots with avocado oil and season with salt and pepper to taste
- In a small bowl mix all of the glaze ingredients
- Brush carrots with half of the glaze and place into the oven for 30-40 minutes ( depending on size of carrots )
- Garnish carrots with remaining glaze, chopped parsley, flaky sea salt and fresh ground pepper
This is the best of both worlds for me! One my favorite vegetables are any kind of squash especially when its roasted and brings out the natural caramelization from the squash.
Then you pair that with one of my all time favorite sides for the holidays, STUFFING!
This was extremely easy to make and your guest will be begging you to make this again!
Roasted Acorn Squash With Stuffing
- Saute pan
- 3 Acorn squash 3 medium sliced in half
- Avocado oil to coat squash
- 1 tsp Dak's Nothin But Ranch
- Salt & Pepper to taste
- 1 Cup Onion Diced
- 1 Cup Celery Diced
- 1 6 oz. Box of turkey stuffing mix
- 1 2/3 Cup Fat free chicken broth
- Fresh sage to garnish
- Fresh parsley to garnish
- Preheat oven to 425
- Take a knife and slice the acorn squash in half then scoop innards out
- Spray open side lightly with avocado oil , then season with Dak's ranch seasoning, salt & pepper. If you don't have Dak's seasoning Italian blend can work.
- In a sauté pan , spray lightly with avocado oil and sauté onions and celery until tender.
- Pour in the chicken broth and scrape the bits on the bottom of the pan ( if any )
- Pour in the stuffing and mix until combine
- Let sit for 5 minutes then fluff with a fork
- Once acorn squash is done, stuff each with stuffing ( packed 1/2 cup each ) and place back into the oven until golden brown on top ( 5-10 minutes )
- Garnish with salt, pepper , fresh herbs and olive oil if desired